Process for making butter compound.



I J. E. GARRETTE. PBOGESS FOR MAKING BUTTER COMPOUND. APPLIOATIUN FILED DEC. 2,1907.

909,781 Patented Jan. 12, 1909.

2 SHEETS-SHEET 1.

* 'Witnesses: Z n entgr Attorney J. E. GARRETTE.

PROCESS FOR MAKING BUTTER COMPOUND.

Witnesses: fiwjentar -Atza rn e UNITED %TATE% T OFFIQIE.

' JOHN E. GARRETTE, OF INDIANAPOLIS, IN DIANA, ASSIGNOR, BY DIRECT AND MESNE RESIGN- MENTS, OF ONE-FOURTH TO HIMSELF, ONE-HALF TO JAMES N. RAMSEY. AND ONE- FOURTH TO JOSEPH KROMME, BOTH OF CINCINNATI, OHIO.

edge 2 of the vessel 1,

PROCESS FOR MAmG BUTTER GOHPO'UND.

Specification of Letters Patent.

Patented Jan. 12, MQOQ.

Application filed December 2, i907. Sem'al No. nieces.

To all whom it may concern: I Be it known that I, Jon E. GARRETIE, a citizen of the United States, residing at Indianapolis, in the county of Marion and I State of Indiana, have invented a certain i new and useful Process for Making Butter Compound, of which the following is a specification.

My invention relates to process for making butter compound, and the object is to combine milk or cream and salt with butter, as will hereinafter be more fully described. My invention consists in the process for making butter compound herein set forth and claimed. In the drawings: Figure 1 is a perspective view of the vessel with the pan and the lid in place, the parts being broken away to more clearly illustrate how they fit together, and the butter in the vessel being indicated by dotted lines. Fig. 2 is a perspective view of the pan. Fig. 3 is a partial section on a line corresponding to zc-zc of Fig. 1, more 3 clmrly illustrating how the vessel, pan and lid are formed to make them interchange- 1 able. Fig. 4 is a bottom plan view of the l spinner. Fig. 5 is a partial section through the axial line of the spinner shaft illustrating the lower bearing of the shaft. Fig. 6 I is a perspective View of the vessel with the I spinner in place and illustrating the operating means for the spinner as I prefer to construct it, parts of the frame and the vessel and its lid being broken away to more clearly illustrate the interior construction. Fig. 7 i is a detail perspective view of the removable i pin which forms the upper bearing of the I spinner shaft, For" the purpose of more clearly illustrating my process, I have shown a construction described as follows: The vessel 1, of cylindrical shape, is provided with the turned upper edge 2, and the E pan 3, of shallow cylindrical formation, is 1 provided with the outwardly extending rim a at its top, and this rim 4 is provided with l the downwardly extending head 5 formed at l a slight distance inward from the periphery l of the rim 4, so as to provide a flange 6 I adapted to engage with the turned upper while the annular 5 head 5 serves to prevent lateral displacement of the pan. A lid 7 is provided with the annular bead 8 of the proper diameter 1 1 i l i i 4 r l l preferred '1 serving to 16 of the gyrator are to fit snugly within the top of the pan 3, thus forming a tight joint therewith and prevent lateral displacement of the lid 7. This lid 7 is provided with the central opening 9, preferably provided with a downwardly extending flange l0, and during the first stage of the process in which my invention is used, this opening 9 is closed by a suitable stopper ll.

A proper quantity of butter 12 is placed in the vessel 1, water heated to the boiling point is placed in the pan 3 and the pan 3 is placed in position with its flange 6 resting upon the beadedupper edge of the vessel 1, and the lid 7, with the stopper in place in the opening 9, is placed upon the pan 3. The pan 3 is provided with a series of perforations 18 near its top, and these perforations 13 allow the escape of the steam from 'the boiling water so that it passes downward to act on the butter in the bottom of the vessel. After this butter has been acted upon, the next stage of the process is carried out by removing the pan 3 with the water therein, and removing the stopper 11 from the opening 9, after which the vessel 1 With the butter therein is placed on the frame 14, and the spinner placed in position therein. This spinner consists in the hollow shaft 15, on which is mounted a series of radiating blades 16, preferably of the'curved formation herein illustrated, and having their outer edges 17 serrated as shown. The spinner shaft 18 extends through the hollow shaft 15, and has the conical bearing 1!) adapted to enter a recess 20 in the boss 21, which is provided in the center of the bottom of the vessel 1. A thumb screw 22 is provided for clamping the hollow shaft 15 rigidly'to the spinner shaft18. The blades preferably provided with the upwardly extending lugs 23 which are rigidly secured to a ring 24, thus giving added strength to the spinner, as well 31, on one end of which is rigidly mounted the bevel gear 32 in mesh with a pinion 33 which is rigidly secured on the spinner shaft 18 near its upper end by means of a setscrew 34. On the other end of the horizontal shaft 31, a spur pinion 35 is rigidly secured and in mesh with a spur gear 36, which is rotatably mounted on a stud 32 suitably securedin are standard 28. This spur gear 36 is provided with a crank 38 which has a handle 39 for turning.

The lid 7 is adapted to fit on the vessel 1 during the completion of the process with the use of the spinner and its operating mechanism above described, and the spinner shaft 18 is adapted to pass through the cen tral opening 9, in order that the lid 7 may fit snugly on the vessel 1 when the pan 3 has been removed. This lid 7 is provided with an upwardly extending bead 40 directly adjaoentto its periphery and adapted to take over the turned upper edge 2 of the vessel 1. The spinner being mounted for operation as above described, milk or cream and salt are put into the vessel along with the butter v prepared during the first stage of the process, the lid 7 is placed in position and the s inner operated'by t rning the crank 38 or a proper length or time, and rotating the spinner shaft 18 in the direction of the arrow, thus spinning the butter and causing the milk or cream and salt to combine therewith, completing the process.

During the first stage of the process, the steam from the pan 3 acts on the butter 12 in the bottomof the vessel 1 with the efi'ect of bringing it into a state whereby it will have an aflinity for the milk or cream when it hasbeen introduced in the second stage of the process. The action of the steam on the butter is facilitated, due to the fact that the butter always contains a certain quantity of water, so that the water vapor, or steam, from the pan 3 is attracted to the butter and absorbed with the effect above noted. Then when the butter and milk or cream and salt are placed together and the spinner introduced and operated, the butter particles and milk or cream and salt particles tintermingle, this intermingling resulting in the butter and milk or cream and salt particles becoming connatural and producing a semi-solidified body or compound closely resembling butter, and adapted for nearly all the uses for which butter is ada ted. Y T e steaming process, by rendering the butter tenuous, makes it possible for the milk or cream and salt and butter particles to combine when placed together and intermingled, the efliciency of the combination, aswell as the amount of vmilk or cream which can be so combined with a given quantity of butter being determined by the thoroughness of the steaming process as well butter.

7 as by that of the spinning process, experience having shown that the best results are ob tained by using a quantity of salt and milk or cream not in excess in weight to that of the butter, and subjecting the butter to the steaming process until it has become sufiiciently tenuous and porous to absorb the milk or cream, and after the butter and milk or cream have been placed together, spinning them with the apparatus con structed as herein shown and described until the constituent elements have blended. To obtain the best results, milk or cream should be in a warm state when introduced into the As substantially all of the milk or cream introduced as above described is permanently combined with the butter, an amount of butter compound, for nearly all purposes equivalent to butter, of substantially twice the weight of the butter used in the process, is obtained by simply introducing comparatively inexpensive milk or cream.- At the same time the expense of operation with the machine constructed as herein shown and described, combines with the advantage gained by the use of comparatively inexpensive ma V terial to greatly reduce the cost of making the compound, while the simplicity of construction renders the device particularly adaptable for domestic use.

I am aware that it is not new to heat butter and then churn it with milk in the ordinary manner, but

What I claim as new and desire to secure forth as follows:

1. The process of making butter comound, which consists in first acting upon butter with steam to give it a high tem perature and render it tenuous and porous, then introducing milk or cream and salt, then spinning the salt, milk or cream and butter together until the constituent parts are intermingled to render the milk or cream connatural with the butter and combine the ingredients-in solidified form, substantially as and for the purposes specified.

2. The process of making butter compound, which consists in first placing butter in a vessel, then introducing boiling water into the vessel out of contact with said butter, whereby steam escaping from the boiling water will act upon the butter to give it a high temperature and to render it tenuous and porous, thenplacing salt and warm milk or cream with the steamed butter, and then spinning the mixture until all the particles-are intermingled and rendered connatural, substantially as and for the purposes specified.

3. The rocess of making butter compound, which consists in first placing butter in a vessel, next introduclng a pan containing boiling water into the vessel above separate from the butter, next closing the cream and butter are spun while the tem- Vessel and the pan against the escapeofperature is decreasmg until the particles of steam therefrom and causing saidsteamyto 'butter are intermingled with theparticles pass from the pan into the vessel below, of salt and milk or cream, whereby the salt, 15

whereby it acts upon the butter therein to m1lk or cream and butter are rendered congive it a temperature of 100 Fahrenheit or natural, substantially as and for the purmore and to render it tenuousv and porous, poses specified. 1

next removing the pan and introducing a JOHN E. GARRETTE. quantity of salt and milk or'oream'into the Witnesses: vessel with the tenuous and porous butter, JAMES N .RAMSEY,

and next rotating it, whereby the milk or CLARENCE PERDEW. 

